Irene's Brownies
I don't know how these became "Irene's Brownies." I'm sure she didn't invent the recipe. I really love this recipe, so I named them after her. Mary, do you remember when you and Amy Haynes decided to make these one evening? You left out the flour and they were still a great brownie. Gosh, talk about a sugar high.
Ingredients
Brownies
- 6 squares melted unsweetened chocolate
- 2 sticks butter or margarine
- 6 eggs
- 3 cups sugar
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp baking powder
- 1 T vanilla
- 2 cups chopped nuts
Frosting
- 1/4 cup soft margarine or butter
- 3 cups confectioners sugar approx
- 1/2 cup unsweetened cocoa
- 2-3 T milk
Instructions
- Melt chocolate and butter, cool.
- With electric mixer beat eggs and sugar until thick.
- Add cooled chocolate mixture, vanilla and nuts.
- Mix flour and baking soda, gradually add to chocolate mixture.
- Spread in a greased jelly roll pan.
- Bake at 350 degrees for minutes, rotate pan and bake an additional 8-10 min longer.
Frosting
- On low speed of electric mixer, beat margarine and cocoa.
- Add confectioner's sugar and milk to make a spreadable frosting.
- Frost with chocolate frosting. If you frost these brownies when they are a little bit warm, the frosting melts and makes a nice smooth glaze.
Notes
For a creative variation, frost with coconut pecan frosting found here...
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